Blog
Natural Antioxidant Ascorbyl Palmitate
0.02% is all you need to stop your oil from going sour. Facing Shelf-Life and Rancidity Problems In Your Baked Wholesale Products? As a food technologist in the bustling world of biscuit and cake production, you're constantly juggling the demands of product quality,...
Make it Sweeter Without the Sugar!
How to Choose a Sugar Substitute, Plus a Closer Look into Stevia You’re hungry and at home. You open the cabinet, examine the contents, and finally decide to reach for…that’s right—a sugary snack. For the hundredth time. There goes your plan to cut down on sugar and...
2024 Top 5 Food and Beverage Ingredient Trends in Asia
If you are reading this, there is a high likelihood you are a fellow food technologist in Singapore, Malaysia or even Indonesia racking your brains to come up with the captivating products for the new year! Here's sharing some 2024 trending "feels" from our Halim...
Overcoming Tangy Aftertaste of Milk Tea Formulations
Are bitter aftertaste and tanginess throwing off the balance of your milk tea formulations? Tannase enzymes are the answer. These powerful enzymes excel at breaking down tannins and catechins, effortlessly transforming your milk tea into a masterpiece of taste. Our...
Knowing Your Consumers’ Expectations on Food Additives
Food additives are an essential component of many shelf products as they are needed to provide a wide range of functional benefits that improve the overall quality and safety of the food. Consumers KNOW that additives are present to keep their favourite snack tasting...
Bake-Stable Chocolate Fillings Formulation Concerns- Tips and Tricks Answered
Is Your Filling Able to Survive the Baking Conditions? Bake-stable chocolate fillings are an important component in many baked goods, including cakes, pastries, and cookies. These fillings are designed to withstand the high temperatures and extended baking times...
Understanding Fats and Oils is Key to Sustainable Food Formulations
Published on July 14, 2022 Oils are a slippery slope to navigate for all food researchers. There’s a lot of rhetoric surrounding the fact that oils are linked to high cholesterol, putting people at risk for diabetes or cardiovascular diseases. Despite its association...
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[Plant-based Meat Analogues] 4 Formulation Problems and What Food Technologists Do
Are you a food technologist faced with a new project of making a plant-based meat analogue recipe from scratch? Do you feel uncomfortable with yourself as this is totally new territory, very different from your comfortable scope of work? If you are feeling panicky...
Want To Prevent Your Frozen Bakes From Staling?
Ageing is an inevitable part of life. We all know what ageing means - wrinkles start showing up, elasticity gone, shape uniformity goes and moisture retention in the wrong places result in bloating, infections and all things showing the nearness to expiry. Same goes...
Create Healthier Bakery Desserts That Taste As Rich
With a global market size of 1 billion USD alone in the muffin segment, coupled with a growing health-conscious pandemic population, there are more reasons than ever to churn out healthier new snack and bakery products from your cake and biscuit factory. Healthier...
5 Ways To Increase Survival Of Your Bakery During Covid
Covid has resulted in restrictions of movement everywhere, affecting bakery retail sales. Within the past 18 months, competition has sprouted up from online home bakers who were otherwise full-time office professionals previously. In the past few months, you have gone...